Description
Torta pasqualina is best served with a crunchy, refreshing green salad, roasted vegetables and almost any great Easter side dish. I love it with au gratin potatoes, parsnip puree, golden and flaky popovers and Parmesan risotto.
Ingredients
- 3 cups all-purpose flour
- 1 cup cold butter, cubed
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 5 to 6 tablespoons ice water
- 3 large eggs, beaten, divided
- 1-3/4 cups whole-milk ricotta cheese
- 2 pounds frozen chopped spinach, thawed and squeezed dry
- 1/3 cup grated parmigiano reggiano cheese
- 1/3 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground pepper
- 5 hard-boiled large eggs
- 1 tablespoon water
Directions
- Place flour and butter in a food processor; pulse until butter is the size of peas. Add sugar and salt; pulse to combine. While pulsing, gradually add ice water, 1 tablespoon at a time, until dough holds together when pressed. Divide dough into two-thirds- and one-third-sized pieces. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
- Preheat oven to 350°. On a lightly floured surface, roll larger piece of dough to a 12-in. circle; line bottom and press up side of a greased 9-in. springform pan or deep dish pie pan.
- Reserve 2 tablespoons beaten egg for egg wash. Place remaining egg in a large bowl with ricotta; beat until smooth. Stir in spinach, parmesan, oil, salt and pepper. Spoon into crust. Place the hard-boiled eggs in an evenly spaced circle, pressing them down into the spinach filling. Roll remaining dough to an 11-in. circle. Place over filling. Trim and seal edge. Cut five slits in top.
- In a small bowl, whisk remaining egg and 1 tablespoon water; brush over crust.
- Bake until crust is golden brown and a knife inserted in center comes out clean, about 1 hour. Serve warm or at room temperature.
